As mentioned in my last post, here is the dinner I made for guests Friday evening.
When entertaining I like my guests to feel relaxed. By allowing guests to serve themselves this creates an informal, casual atmosphere and also enables them to serve their own portion size.
Make sure you wash your fresh herbs as they can be quite sandy. By adding a dash of apple cider vinegar to the water it will remove most pesticides from the outside of the herbs.
This salad dressing is really light and fresh. The lemon provides a tanginess and mellows the pungent flavour of the garlic.
I love the bright reds and greens in the salad. The coriander and parsley really bring out the flavours of the salad ingredients.
I seasoned the lamb with cumin and paprika just before cooking to ensure each piece was coated with the spices.
Lamb and mint go hand-in-hand, especially in this case as the lamb was seasoned.
These condiments improve the flavours of the main dish. By adding the spices to the coconut yoghurt and the pine nuts to the hummus, it really dresses up what could be quite plain condiments.
The salad and lamb will both keep in separate sealed containers in the fridge for up to two days.
Chopped salad with lamb
Serves 6 generously
- 6 tomatoes, washed and diced
- 1 cucumber, washed and diced
- 1 red onion, peeled and chopped
- 1 red capsicum, washed and diced
- 1 green capsicum, washed and diced
- 1/2 bunch fresh coriander, washed and chopped
- 1/2 bunch fresh parsley, washed and chopped
- 1 garlic clove, crushed
- 1/2 lemon, juiced
- 4 TBSP olive oil
- Salt and pepper
- 2kg grass fed lamb, cubed
- 1 TBSP cumin
- 1 TBSP paprika
- 1 TBSP macadamia oil, for frying
- 1/4 cup fresh mint, washed and chopped
- 1/2 cup coconut yoghurt
- 1 tsp chili flakes
- 1 tsp sumac
- Homemade spelt pita crisps or gluten free pita bread
- Goat cheese
- Pine nuts, cumin and olive oil for topping hummus
- Place tomatoes, cucumber, red onion, capsicum, coriander and parsley in a large bowl.
- Whisk all the dressing ingredients together and taste for seasoning.
- Add dressing to salad and toss well.
- Season lamb with cumin and paprika.
- Heat large frying pan over medium heat and cook seasoned lamb in macadamia oil for 7-10 minutes.
- Serve on a large dish and garnish with fresh mint.
- Sprinkle coconut yoghurt with chili flakes and sumac.
- Add pine nuts, cumin and olive oil to hummus.
- Serve salad and lamb with spelt pita bread, spiced coconut yoghurt, olives, goat cheese and hummus. Enjoy!
- When entertaining, you can cook the lamb just before your guests arrive and leave on a simmer covered whilst you wait till it’s time to serve.
- Here’s the spelt pita crisp recipe
will be posted tomorrow!
What do you like to make when entertaining guests?